Honey cake

1

Prepare materials to knock eggs into a clean, oil-free basin. Add all sugar and honey to the eggs. It's a hand-to-eater。

2

The pot is filled with one-half doses of cool water, the egg basins are placed on the water and the light fires begin to warm (known as water insulation). On the one hand, the warmer side is constantly mixing the egg with a hand-plug until the egg fluid and sugar are evenly mixed。

3

When the egg fluid reached approximately 36 degrees of human temperature, the end of the water was released from the hot water, and electric shocks began。

4

The third set (medium speed) of the eggbeater was opened for approximately one minute。

5

In the post-batter state, the bubbles are large, the egg fluid is yellow in colour and the egg fluid volume is slightly smaller than originally (figure 4)。

6

The air bubbles became medium-sized and the color was still yellow. Lifting the egg, the egg fluid drops immediately and cannot form a continuous exercise belt。

7

Continue to stir for about two minutes in three。

8

The egg fluid volume was no longer large at that time, but the bubbles had become smaller and the colours had begun to change slowly. Continue to stir for about three minutes in three. In the course of the disturbance, the egg fluid creates some trace marks。

9

The egg fluids remained constant at this time, but the bubbles were very fine and the egg color was white. When the egg is lifted, the egg fluid is in the form of exercise, and it flows from the top to the bottom, and the marks are slowly disappearing within five seconds, the whole of the egg is finished。

10

Flour sifts 1/2 flour into distributed egg fluids and then flips it up from the bottom with a rubber razor, mixing the flour slightly with the egg fluid. (starting 180 degrees preheat oven)

11

The remaining one-half flour is sifted and continues to be rolled up from the bottom with a rubber razor until the flour and the egg fluid are fully fused and no granular flour is visible. "Beware of the control time, the long egg fluid will melt."

12

20 grams of corn oil, 20 grams of fresh milk, 1/16 spoons of salt, mixed into emulsifiable liquids in another small basin, mixed with a manual omelet into oil water. Take a third of the cake and mix it with salad oil. Smash it and then fall back to the remaining two-thirds of the cake paste with a rubber razor. (Beware of control time, too long egg fluid will melt). Finally, the pastry will be ready for immediate use, or it will melt。

13

Put the cake in the mold, full eight. "We can use a spoon or be careful to fall in."

14

Baking time: 180 degrees preheat in the oven and 160 degrees 20 minutes in the middle.

15

It can be adjusted upwards and downs based on the temperature of the oven。

16

It's the first time I've had a full-egged honey cake, and it's an unexpected success. Thanks for the round pig's video teaching. This little cake is all fragrance

1. When heating whole eggs and sugar in a double boiler, be sure to stir continuously. 2. For the double boiler, slowly heat from cold water until the water in the outer pot feels slightly warm to the touch, then turn off the heat. Continue to stir the egg mixture in the double boiler with the residual heat until it reaches an optimal temperature of around 36°C (body temperature). 3. The sugar content in a whole egg sponge cake is significantly higher than in a chiffon cake. The higher the sugar content in the eggs, the easier it is to beat, and the more stable the air bubbles in the whipped mixture will be. Therefore, reducing the sugar amount may result in failure or a poor texture. 4. Add the flour in two separate batches. If too much flour is added at once, it will be difficult to mix evenly. First, mix roughly with the first batch, then it will be easier to incorporate the second batch. The most important part is to fold quickly and with large motions; taking too long will cause the batter to lose its air. 5. First, take a small portion of the cake batter and mix it with the vegetable oil and fresh milk. If these are poured directly into the main batter, they will sink to the bottom and be difficult to incorporate evenly.